Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Shrimp and Avocado Remoulade Salad
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Seafood-4372
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Ingredients |
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2 pounds medium |
shrimp, cooked and peeled |
1-1/2 cups |
light mayonnaise |
1/2 cup |
catsup |
4 tablespoons |
Dijon mustard |
2 |
shallots, minced |
1 clove |
garlic, minced |
1/4 cup |
prepared horseradish |
1/4 cup |
rice wine vinegar |
1/2 teaspoon |
celery salt |
1 teaspoon |
paprika |
3 tablespoons |
seafood seasoning spices |
2 teaspoons |
lemon juice |
1 teaspoon |
hot pepper sauce |
1/2 teaspoon |
salt |
3 medium |
avocados, peeled and halved |
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Preparation
Chill the cooked shrimp in a large covered bowl in refrigerator for 1 hour. Make a remoulade sauce by combining all but avocados in a food processor; blend until smooth. Pour mixture over shrimp, stirring to coat. Marinate shrimp in sauce for an hour or more before serving. Spoon the shrimp mixture into center of avocado halves to serve.
Yield
6 servings
Nutritional Value Per Serving
Calories 524, Calories From Fat 297, Total Fat 33g, Saturated Fat 3g, Trans Fatty Acid 0g, Cholesterol 232mg, Total Carbohydrates 22g, Protein 33g, Omega 3 Fatty Acid 0g
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Look for "Fresh from Florida" ingredients at your grocery store.
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